Recette lait de poule vegan

 

Recipe by Anick Lamothe – Une mère poule un peu dingue

 

The same rich, creamy taste of the traditional holiday beverage, easy to make at home!

 

Yield: 5 cups (1.25 L)| Preparation time: 15 minutes | Chilling time: 24 hours or longer

 

Ingredients
  • 1 c. (250 mL) raw cashews
  • 4 c. (1 L) water
  • 1 Tbsp. (15 mL) flaxseed meal
  • 1 Tbsp. (15 mL) milled white chia seeds
  • 4 pitted Medjool dates
  • Maple syrup or honey* to taste
  • 1 tsp. (5 mL) vanilla
  • ½ tsp. (2.5 mL) cinnamon
  • ½ tsp. (2.5 mL) freshly grated nutmeg
  • ½ tsp. (2.5 mL) ground cloves
  • ½ tsp. (2.5 mL) ground turmeric, or to taste

*Stick with maple for a truly vegan treat!

 

Preparation
  1. The night before, place the cashews and water in a bowl and soak in the refrigerator overnight.
  2. Discard the water the next day. Place the softened cashews in a blender with fresh water and the flaxseed, chia seeds, dates, syrup or honey, and spices. Blend for several minutes or until silky smooth. For a brighter colour, add more turmeric.

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Recette parmentier à la dinde

Recipe by Anick Lamothe – Une mère poule un peu dingue

 

This dish is a snap to put together ahead of time. Just reheat and enjoy! You can prepare the whole thing from scratch or, better yet, use leftover holiday turkey for a tastebud-tantalizing way to avoid unnecessary food waste.

 

Yield: 4 servings | Preparation time: 40 minutes | Cooking time: 1 hour 30 minutes

 

Ingredients

 

Puréed squash
  • 1 butternut squash
  • 2 Tbsp. (30 mL) butter
  • 1 Tbsp. (15 mL) milk

 

Turkey
  • About 1¼ lb (600 g) skinless, boneless turkey breast
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1 onion, quartered
  • A few bay leaves
  • Salt and pepper

 

  • 2 Tbsp. (30 mL) butter
  • 4 shallots, minced
  • 2 8 oz (227 g) packs of cremini mushrooms, sliced
  • 1 carrot, diced
  • 2 stalks of celery, diced
  • ½ tsp. (2.5 mL) cloves
  • ½ tsp. (2.5 mL) allspice
  • ½ c. (125 mL) white wine
  • ¼ c. (60 mL) all-purpose flour
  • 2 c. (500 mL) turkey, chicken or mushroom stock
  • 1 Tbsp. (15 mL) balsamic vinegar
  • Salt and pepper

 

Preparation
  1. Preheat the oven to 425F (220C). Line a sheet pan with parchment paper. Slice the squash in half, lengthwise, and scoop out the seeds. Lay the halves on the sheet pan, cut side down. Bake for 1 hour. Remove from the oven, flip the halves over and let cool slightly. Lower the oven to 350F (180C).
  2. While the squash is cooking, place the turkey breast in a saucepan and cover completely with water. Add the chopped carrot, celery and onion, along with the bay leaves, salt and pepper. Bring to a boil, reduce to a summer and cook, covered, for 1 hour. Remove the turkey from the broth, let cool 10 minutes and then pull apart using two forks. Strain the broth and discard the vegetables. Set the chicken and broth aside.
  3. In a large frying pan, melt the butter over medium heat. Add the shallot and sauté for 2 minutes, stirring regularly. Add the mushrooms and diced carrot and celery, stirring regularly, until the moisture has evaporated, about 5 to 8 minutes.
  4. Stir in the cloves, allspice and white wine and cook 3 to 5 minutes, until the wine has all bit evaporated. Sprinkle the flour over top and mix well. Add the stock, vinegar, salt and pepper, and stir until it thickens. Add the pulled turkey. Divide the turkey mixture into four single-serve ovenproof dishes.
  5. Scoop out the squash into a bowl. Add the butter and milk. Mash together using a potato masher and, when smooth, spoon out on top of the four prepared dishes, spreading uniformly over the turkey mixture.
  6. Bake for 10 minutes and serve.

 

*Note: Don’t throw out the rest of the turkey broth. Use it to make a chill-chasing soup!


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Recipe by Anick Lamothe – Une mère poule un peu dingue

It may be better to give than to receive — but not necessarily when it comes to this hearty and filling soup.

 

Yield: 6 to 8 jars | Preparation time: 15 minutes | Cooking time: 1 hour

 

Ingredients
  • ½ c. (125 mL) brown lentils
  • ½ c. (125 mL) dried mixed vegetable flakes
  • ¼ c. (60 mL) rice
  • ¼ c. (60 mL) pearl barley
  • ¼ c. (60 mL) spelt
  • ½ c. (125 mL) sundried tomatoes, cut in thin strips*
  • ¼ c. (60 mL) vegetable bouillon powder
  • 2 Tbsp. (30 mL) torula nutritional yeast
  • 2 Tbsp. (30 mL) mixed Italian herbs

*Do not use oil-packed tomatoes for this recipe!

 

For cooking
  • 10 c. (2.5 L) water
  • 1 28 oz (796 mL) diced Italian tomatoes

 

Preparation
  1. Spread the lentils out evenly at the bottom of a mason jar, then continue layering with the vegetable flakes, rice, barley, spelt, dried tomatoes, bouillon powder, nutritional yeast and Italian herbs for a striped effect. Seal the jar and keep upright.
  2. To make the soup, pour the contents of the jar into a stock pot. Add the water and diced tomatoes, and bring to a boil. Reduce heat and simmer, covered, for 1 hour.


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The festive season is almost upon us and what better way to celebrate than with lots of yummy food! Strata casseroles are perfect for this time of year since they can be made in big batches the day before and customized to what you have on hand. This comforting recipe is also the perfect way to use up any leftovers you may have (bread, fruits, veggies, milk, cheese) before schools close for the holidays!

 

This recipe has been adapted from OnceUponAChef.com| Servings : 8 to 10

INGREDIENTS
  • 1 lb (454 g) chopped frozen spinach, thawed and thoroughly drained
  • 3 Tbsp. unsalted butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 8 c. (2 L) whole wheat bread, cut into 1-inch (2.5 cm) cubes (about 11 slices)
  • 2 (500 mL) grated cheese (cheddar, mozzarella, feta — whatever cheese you’d like!)
  • 9 large eggs
  • 2¾ c. (680 mL) milk, milk alternative or half-and-half
  • 1 tsp. (5 mL) salt
  • ¾ tsp. (3.75 mL) black pepper
  • ¼ (1.25 mL) ground nutmeg
  • 2 Tbsp. (30 mL) Dijon mustard(optional)
INSTRUCTIONS
  1. Melt the butter in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and drained spinach, and cook 2 minutes more. Set aside.
  2. Grease a 9′ x 13′ (23 cm x 33 cm) baking dish. Spread a third of the bread cubes in the dish and top evenly with a third of the onion-spinach mixture. Sprinkle with a third of the cheese. Repeat layering twice, ending with cheese.
  3. In a large bowl, whisk the eggs. Add the milk, salt, pepper, nutmeg and Dijon (if using) and whisk until well combined. Pour the egg mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  4. When ready to cook, preheat oven to 325°F (160°C). Bake the strata, uncovered, until puffed, set and golden brown all over top, 70–75 minutes. Let stand 10–15 minutes before serving.

 

Try customizing this recipe by substituting different vegetables for the spinach (roasted squash cubes, steamed broccoli, chopped peppers). You can also try experimenting with a sweet variation by skipping the onion, garlic, cheese and mustard and adding in:

  • 3 sliced bananas, ½ c. pumpkin seeds or sunflower seeds, ⅓ sugar

OR

  • 3 sliced apples, ½ c. raisins, ⅓ c. brown sugar


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Tzatziki Greek Yogurt Recipe

Fresh and delicious, this dip is easy to make and is perfect for a summer day! 

 

Serves: ~ 1 cup | Prep Time: 5 mins | Total Time: 5 mins + 1 hr chilling time

 

Ingredients:

  • 1 cup plain Greek Yogurt
  • 3/4 cup cucumber (seeded, peeled and finely chopped)
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tsp garlic (minced)
  • 1/4 tsp black pepper

 

Directions:

  1. Stir together all ingredients until well combined.
  2. Refrigerate until ready to serve (at least 1 hour).
  3. Serve with fresh vegetables and whole grain pitas.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!

Tartelettes

Enjoy these delicious granola cups any time of day. They pair up really well with yogurt and fruit of all kinds. With so many possibilities, you’ll never fall into the “same old, same old” rut!

 

Serves: 12 | Prep Time: 10 mins | Total Time: 40 mins + 1 hr refrigeration

 

Ingredients:

  • 2 ripe bananas
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2 tsp salt
  • 2 tsp cinnamon
  • 3 cups oats
  • 2 cups Greek yogurt

 

Topping Ideas: 

  • Strawberry
  • Blueberry
  • Raspberry
  • Apple
  • Banana
  • Nuts
  • Mango
  • Kiwi

 

Directions:

  1. In a medium sized bowl, mash bananas until mostly smooth. Add honey and vanilla; stir.
  2. Add salt, cinnamon and oats, and mix well.
  3. Press 2 tablespoons of mix into the cups of a muffin tin.
  4. Refrigerate 1 houe and preheat oven to 350°F.
  5. Bake granola cups for 30 minutes.
  6. Allow to cool for 5 minutes and add a drollop of plain Greek yogurt to each cup along with any preferred toppings.

 

For more healthy, tastebud-tantalizing recipes, check out the Club’s new cookbook!